Spicy root & lentil casserole

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Good Food

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1. Video tutorial: Making stock

1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Per serving

378 kcalories, protein 14g, carbohydrate 64g, fat 9 g, saturated fat 1g, fibre 10g, salt 1.24 g

Latest comments and suggestions

Results 81-100

• GoVeggie!

  01 March 2009

  GoVeggie! rated and commented on this recipe

  

  This is a fantastic flavoursome meal. We used 2 sweet pototoes, 2 white potatoes, 5 carrots and 4 parsnips. We used 180gms red lentils as 100gms is not enough. The curry paste we used was Pataks Korma paste which was perfect (we used 3tbsp). There was enough to serve 4 people as a main meal accompanied with naan bread.

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• Veggie Star, Dublin

  01 March 2009

  Veggie Star, Dublin rated and commented on this recipe

  

  Great warming dish to feed a group. I added 200g of lentils as advised above, plus a little extra stock.

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• paula

  02 March 2009

  paula commented on this recipe

  WHAT A NICE DISH,I ADDED BABYCORN AND FRENCH RUNNERS INSTEAD OF PARSNIP. I HAD SO MUCH LEFT OVER I GAVE TO MY NIEGHBOUR,WHO IS A VEGETARAN SHE LOVED IT!!!

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• paula

  02 March 2009

  paula commented on this recipe

  WHAT A NICE DISH,I ADDED BABYCORN AND FRENCH RUNNERS INSTEAD OF PARSNIP. I HAD SO MUCH LEFT OVER I GAVE TO MY NIEGHBOUR,WHO IS A VEGETARAN SHE LOVED IT!!!

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• Sam P

  05 March 2009

  Sam P commented on this recipe

  Very tasty and healthy, with the addition of chicken stock :)

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• sw77

  07 March 2009

  sw77 rated and commented on this recipe

  

  Yum - 150g lentils & added sweet potato & leeks .. filling & low fat!!

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• andrea37

  11 March 2009

  andrea37 rated and commented on this recipe

  

  Winter warm, tasted lovely

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• dilleight

  15 March 2009

  dilleight rated and commented on this recipe

  

  Really nice and filling!

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• beebfood

  25 March 2009

  beebfood commented on this recipe

  Added browned chicken thighs to recipe for those who cannot do with out meat even for ONE meal (ahem! you know who you are) and it was a lovely addition. love the texture created by the lentils

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• OffColour

  29 March 2009

  OffColour rated and commented on this recipe

  

  150g of lentils and Wilja potatoes fitted the recommended cooking time just right. 2 tbsp of Schwartz medium curry powder was nicely spiced, but not hot.

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• Nuala

  05 April 2009

  Nuala commented on this recipe

  Gorgeous! made it last week, even my veggie-phobic boyfriend ate some & liked it! Gonna try some sweet potato & stronger curry powder next time.

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• Nuala

  05 April 2009

  Nuala rated this recipe

  

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• Scooby

  09 April 2009

  Scooby commented on this recipe

  This is a fantastic recipe. Very healthy & very filling. I added a 400g can of chickpeas & a 400ml can of light coconut milk with the lentils & simmered for 20 mins...delicious!

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• looby-loo

  10 April 2009

  looby-loo rated and commented on this recipe

  

  Fantastic and really simple. I doubled the quantity of lentils and added some quartered tomatoes towards the end and a couple of handfuls of spinach.

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• Rebecca

  14 April 2009

  Rebecca rated this recipe

  

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• Liz

  17 April 2009

  Liz commented on this recipe

  This dish is wonderful; I love it. My husband said it would be nice served with a few sausages; don't think he understood when I said I was going to veggie twice a week! I have made it several times now with great success each time; great the next day It doesn't look that great as my 2 year old will tell you 'sick, sick' were his words as I place it in front of him!!! After convincing him it wasn't something his baby brother had produced he scoffed the lot :o)

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• Sheepee

  19 April 2009

  Sheepee rated and commented on this recipe

  

  Great recipe, didn't have enough veg stock so used half veg and half chicken stock.....tasted great!

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• CocoVanilla

  23 April 2009

  CocoVanilla rated and commented on this recipe

  

  This was yummy and interesting - I've never eaten lentils before and had no idea how to use them but it was easy! Lots of flavour and spices, even my picky boyfriend ate it! My only problem was our casseroles were too small for this recipe!!

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• Hayley123

  03 May 2009

  Hayley123 commented on this recipe

  I was really disappointed with this recipe, after all the great reviews I was expecting it to be really nice. It was pretty bland, my kids wouldn't even eat it and they will eat anything!

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• Hayley123

  03 May 2009

  Hayley123 rated this recipe

  

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Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion , chopped
• 2 garlic cloves , crushed
• 700g potatoes , peeled and cut into chunks
• 4 carrots , thickly sliced
• 2 parsnips , thickly sliced
• 2 tbsp curry paste or powder
• 1 litre/1¾ pints vegetable stock
• 100g red lentils
• a small bunch of fresh coriander , roughly chopped
• low-fat yogurt and naan bread, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian, Super healthy

Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion , chopped
• 2 garlic cloves , crushed
• 700g potatoes , peeled and cut into chunks
• 4 carrots , thickly sliced
• 2 parsnips , thickly sliced
• 2 tbsp curry paste or powder
• 1 litre/1¾ pints vegetable stock
• 100g red lentils
• a small bunch of fresh coriander , roughly chopped
• low-fat yogurt and naan bread, to serve

Per serving

378 kcalories, protein 14g, carbohydrate 64g, fat 9 g, saturated fat 1g, fibre 10g, salt 1.24 g

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